News Release, Smithsonian Associates

TheJuly issueof the Smithsonian Associates’ program guide features a variety of educational and cultural programs, including seminars, lectures, studio arts classes, performances for adults and children and local and regional study tours. Highlights this month include:

Dorothy Gilliam on Getting the Story Right
Tuesday, July 9; 6:45 p.m.
Smithsonian’s S. Dillon Ripley Center
Drawing on her memoir,Trailblazer, Dorothy Gilliam talks to veteran reporter and freelance journalist Kristin Jensenabout her remarkable 50-year career asThe Washington Post’s first black female journalist and her determination to “make the media look more like America.”

Apollo at 50: A History in Artifacts
Wednesday, July 10; 6:45 p.m.
Smithsonian’s S. Dillon Ripley Center
Fifty years after the first lunar landing, Teasel Muir-Harmony, a curator at the National Air and Space Museum, reassesses the history of Project Apollo through some of the most evocative objects of the Space Age in the Smithsonian’s collections.

Anyone for Peacock?: Medieval Feasting,Game of ThronesStyle
Monday, July 15; 6:45 p.m.
Smithsonian’s S. Dillon Ripley Center
Food historian Francine Segan re-creates the splendor of the medieval era’s feasts and examines the menus, manners and dining customs of the age, as well as foods like pigeon pie and blood melons featured in George R.R. Martin’s books. Guests will enjoy a reception featuring popular medieval foods, as well Roxane red and white wines, cheese and mead.

America’s Long-Distance Passenger Trains: On Track for a Renaissance or Extinction?
Saturday, July 20; 10 a.m.
Smithsonian’s S. Dillon Ripley Center
As America marks the 150th anniversary of the driving of the Golden Spike that completed the transcontinental railroad and linked the nation, a panel of experts addresses the future of long-distance passenger trains.

David M. Higgins II, Publisher/Editor

David M. Higgins was born in Baltimore and grew up in Southern Maryland. He has had a passion for journalism since high school. After spending many years in the Hospitality Industry he began working in...